What is special about this cake? I wanted to make strawberry cake with real fresh strawberries, without any artificial flavors. However I wanted to have strawberries both in the cake and in the frosting.
Special part of this cake is reduced strawberry puree. Using fresh strawberries when baking cakes oftenresults with watery frosting or cake itself. Reason behind this is simple and obvious, about 91% of strawberries’ weight comes from water. That’s why I reduced, on the stove, puree that I made from fresh strawberries simply processing them in food processor. Reduced puree full of strawberry aroma is then used for cake and for frosting. This cake will be one of your favorites, I’m sure!
Let’s begin with ingredients list and directions. For this recipe you can check out video as well.
- STRAWBERRY PUREE (prepare it in advance)
500g of fresh strawberries
250g of all purpose flour (2 and 1/2 cups)
2 tsp of baking powder
1/2 tsp of baking soda
1 tsp of salt
170g of margarine or butter, softened at room temp. (3/4 cup)
350g of granulated sugar (1 and 3/4 cups)
5 large egg whites, at room temperature
75g of sour cream or plain yogurt, at room temp. (1/3 cup)
1/2 cup (120ml) whole milk, at room temperature
2 tsp of vanilla extract
3/4 of reduced strawberry puree (prepared in advance)
1/4 of reduced strawberry puree (prepared in advance)
250g of full-fat cream cheese, softened to room temperature
115g of unsalted butter, softened to room temp. (1/2 cup)
360g of confectioner’s sugar (3 cups)
1 tsp of vanilla extract
1-2 tbsp of milk
- STRAWBERRY PUREE puree 1 lb (0,5kg) of fresh strawberries, you will geta little over 1 cup. Simmer the puree over low-medium heat for 25-30 minutes, stiring occasionally, until you’re left with 1/2 cup or a little bit over 1/2 cup Allow to cool completely before using in cake batter. You can make the reduced puree the day before so it has plenty of time to cool down and to save some time.
- Preheat the oven to 350°F (180C). Grease and lightly flour 9-inch cake pans. If you have 2 9-inch cake pans you can pour half of batter in one, other half in the second pan and bake 25 minutes. If you don’t have 2 cake pans then pour whole bater in and bake for 40 minutes. Place toothpick in the middle to check if it is baked. If it is, toothpick will came out dry. Using serrrated knife, cut cake in half.
- Using a handheld or stand mixer, beat the butter and sugar together on high speed until smooth and creamed, for 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Beat in the egg whites on high speed until combined, around 2 minutes.
- Beat in the sour cream and vanilla extract.
- With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.
- Whisk in 3/4 of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pan/s as described in step 2. Prepare the frosting.
- In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
- Beat in the butter until combined.
- Add the confectioners’ sugar, rest of strawberry puree (1/4), 1 tbsp milk, and vanilla extract and beat on medium-high speed until combined and creamy.
- First, using a large serrated knife, slice a thin layer off the top of the cake to create a flat surface. Then slice it in half, horizontally. If you baked 2 separate cakes then slice a thin layer off the tops of the cakes to create a flat surface.
- Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting.
- Top with 2nd layer and spread the remaining frosting all over the top and sides.
- Refrigerate for at least 45 minutes before slicing. It would be better to sta in fridge for several hours before serving.